Best Socca Recipes

SOCCA (FARINATA)

Steps:

• Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. (If you have a socca pan, obviously that will work well also.)
• Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream.
• Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the onions return the pan to the oven and cook, stirring once or twice, until they're well browned, 6 to 8 minutes. Stir in the rosemary. Stir the onions and rosemary into the batter, then immediately pour the batter into the pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set.
• Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and serve hot or warm.

SOCCA

Steps:

• In a small bowl, whisk chickpea flour, water, 1 tablespoon oil and salt until smooth. Let stand 30 minutes. , Meanwhile, preheat broiler. Place a 10-in. cast-iron skillet in oven until hot, about 5 minutes. Add remaining 1 tablespoon oil to the pan; swirl to coat. Pour batter into the hot pan and tilt to coat evenly. , Broil 6 in. from heat until edges are crisp and browned and center just begins to brown, 5-7 minutes. Cut into wedges. If desired, top with optional ingredients.

SOCCA (FARINATA)

Steps:

• Combine chickpea flour, water, and olive oil in a bowl. Season with cumin, salt, and pepper to taste. Stir everything together until smooth. Set aside and let rest at room temperature for 2 hours.
• Preheat the oven to 450 degrees F (230 degrees C). Place a cast iron skillet in the oven until hot, 5 to 7 minutes.
• Carefully remove skillet from oven, grease with oil and pour half of the the batter into the skillet, tilting so batter is evenly distributed.
• Bake in the preheated oven until socca is set, about 7 minutes. Turn on broiler and brown for 1 minute. Remove from oven and slide onto a plate. Repeat with remaining batter.

SOCCA (PROVENCAL SAVORY CHICKPEA PANCAKE) - GLUTEN-FREE

Steps:

• Place heavy (preferably cast-iron) skillet in oven and preheat to 450.
• In a large bowl, sift chickpea flour, pepper and salt together. After sifting, add rosemary leaves.
• Whisk in warm water and 2 tbsp olive oil.
• Cover the bowl and allow the batter set for at least 30 minutes, which should have the consistency of thick cream. Stir sliced onion into the batter.
• Remove skillet from oven. Add 1 tbsp olive oil to the hot pan, pour batter into pan and bake for 12-15 minutes or until the pancake is firm and the edges are set (top may not be browned).
• Set socca a few inches below your broiler for 1-2 minutes, just long enough to brown it in spots. Cut into wedges and serve hot, with toppings of your choice.

CHICKPEA SOCCA

Steps:

• Mix the chickpea flour, water, cumin and salt together until smooth. Whisk in the olive oil. Let sit for 2 hours at room temperature or overnight in the refrigerator. (If refrigerating, allow to come to room temperature for 2 hours before cooking.)
• Preheat the broiler to high. In a 9-inch cast-iron pan on top of the stove, heat a small layer of oil until smoking. Add socca batter until a thin pancake forms. Cook until the edges just start to brown, then run the pan under the broiler. Broil until the batter looks cooked and starts to blister slightly.
• Flip the socca onto a cutting board. Sprinkle with sea salt and drizzle with olive oil. Repeat with the remaining batter. Serve with toppings and cut into wedges.

AVOCADO TOMATO VEGAN SOCCA (FARINATA)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine chickpea flour, water, 1 tablespoon olive oil, garlic powder, onion powder, Italian seasoning, salt, and pepper in bowl; whisk until smooth. Let sit for 15 minutes.
• Heat a cast iron skillet over medium heat. Add 1 tablespoon olive oil and swirl around to coat skillet. Pour batter into skillet and cook until edges are golden, about 2 minutes.
• Place skillet in the preheated oven and bake until socca is set, about 12 minutes. Remove from the oven and top with avocado, tomato, and black olives. Drizzle with remaining 1 tablespoon olive oil.
• Return to the oven and bake until golden and crispy, about 5 minutes.

FARINATA/SOCCA

Steps:

• Whisk together the chickpea flour, water, cumin, and olive oil. Cover container and let rest for 2-3 hours at room temperature. When ready to cook Socca, preheat broiler. (I have a gas broiler, so I'm not sure how the results would be different with an electric broiler.) When broiler is hot, brush cast iron griddle or frying pan with olive oil, heat under the broiler for 2-3 minutes, then remove from oven (use a mitt!) and pour on a thin layer of batter. Cook Socca under the broiler until it has firmed and well-browned, especially on the edges. For me, this took 2-4 minutes under the broiler. Continue to make Socca pancakes like this, brushing the griddle with oil and heating it between each one. Cut finished Socca into rough triangular pieces, sprinkle with sea salt and fresh ground black pepper and drizzle with olive oil. Serve hot. Reduce heat under onions to medium-low. Push onion slices to center of pan and pour garbanzo mixture around them, then lift onions so batter can flow under them. Sprinkle socca with sage leaves. Cook until socca feels dry when lightly touched and is browned on the bottom (lift carefully with a spatula to check), 12 to 14 minutes. 5. Broil 6 to 8 inches from heat until top is lightly browned, 3 to 4 minutes. 6. Cut into wedges and serve with a wide spatula. Add salt to taste.

WOOD-FIRED SOCCA WITH GARDEN HERB DIPPING SAUCE

Steps:

• Preheat a wood oven to 500 degrees F. (See Cook's Note.)
• Whisk the flour, oil, salt, cumin, paprika (if using) and 1 cup water in a medium mixing bowl until smooth. Set aside to rest for 30 minutes.
• For the herb dip: In a food processor, combine the basil, parsley, mint, oil, lemon juice and 1/2 tablespoon salt and blend until smooth. Adjust the thickness with additional oil and adjust seasoning with the remaining salt. Put in a small bowl for dipping.
• Five minutes before the batter is finished resting, put a 10-inch cast-iron pan in the oven to preheat.
• Remove the preheated cast-iron pan from the oven, then coat with a teaspoon oil and pour in the socca batter. Place back in the oven and cook until blistering and brown, with crispy edges and flexible but cooked through in the center, 5 to 7 minutes.
• Remove from the pan with a spatula to a cutting board. Sprinkle with black pepper and sea salt flakes. Rough cut into pieces and serve warm with the herb sauce and cold rose wine!

RECIPE FOR SOCCA (GARBANZO OR CHICKPEA FLATBREAD PANCAKE FROM FRANCE)

Steps:

• Whisk together the chickpea flour, water, cumin, and olive oil. Cover and let rest for 2-3 hours at room temperature. When ready to cook Socca, preheat broiler. When broiler is hot, brush cast iron griddle or frying pan with olive oil, heat under the broiler for 2-3 minutes, then remove from oven (use a mitt!) and pour on a thin layer of batter. Cook Socca under the broiler until it has firmed and well-browned, especially on the edges (2-4 minutes). Continue to make Socca pancakes like this, brushing the griddle with oil and heating it between each one. Cut finished Socca into rough triangular pieces, sprinkle with sea salt and fresh ground black pepper and drizzle with olive oil. Serve hot.

SOCCA DE NICE

Steps:

• Preheat the oven to 550°F.
• In a large bowl, whisk together the water, olive oil, and salt. Add the chickpea flour, a little at a time, whisking it in completely. Stir in the cumin. Whisk for about 1 minute. You want this batter smooth! Add a little more water if it seems too thick; you want it thin like crepe batter. Once you've whisked it so it has absolutely no lumps, set aside.
• Preheat a 10-inch cast-iron skillet in the oven, 4 to 5 minutes, then remove (with an oven mitt or pot holder; it's hot!). Coat the pan with super canola oil, swirling it around. Then, working quickly, add a heaping 1/2 cup of the batter to the pan, swirling it around to fill the pan in an even layer. Put in the oven and cook for 5 to 7 minutes, until browned a bit around the edges. Remove from the oven. Flip. It should be golden brown on the bottom. Transfer to a plate, add a little more oil to the pan, add another 1/2 cup of batter, and cook, repeating until you've used all the batter. You can cut it into wedges and dip it into olive oil, or drizzle olive oil on top and sprinkle with salt and pepper.
• Variations
• To add herbal flavor, heat 1/2 teaspoon of dried herbs such as rosemary or thyme in the olive oil for 2 minutes over medium heat. Let the olive oil cool before making the recipe. You may also make these on the stove top. I like the texture slightly better in the oven, but the stove top is much quicker. To do so, heat your cast-iron skillet over medium-high heat. Add a little olive oil. Once hot, add the batter. Cook for about 1 minute, flip, and cook for 1 minute more. Remove from the pan.

INDIAN SPICED CHICKPEA FLATBREAD {SOCCA} - COOKIN CANUCK

Steps:

• In a medium bowl, whisk together the chickpea flour, water, 1 tablespoon plus 1 teaspoon olive oil, salt, ground coriander and turmeric.
• Cover with plastic wrap and let the mixture rest at room temperature for at least 2 hours.
• Preheat the broiler, with the rack set 7 to 8 inches from the element.
• Heat 1 teaspoon of olive oil in a large nonstick skillet set over medium-high heat.
• Add the onion and cook until starting to brown, about 2 minutes. Stir in the tomato and cook for 3 minutes. Add the garlic and cook for 30 seconds. Stir the vegetables into the chickpea flour batter.
• Place a large (10-inch) cast iron skillet in the oven to preheat for 5 minutes.
• Using an oven mitt or potholder, carefully remove the cast iron skillet from the oven. Pour in 1 tablespoon olive oil and swirl to coat the pan.
• Pour in half of the batter and immediately swirl to coat the bottom of the pan.
• Place under the broiler and cook until the top and edges are starting to blacken and blister, 4 to 6 minutes.
• Carefully transfer the flatbread to a cutting board, cut into 8 wedges, garnish with cilantro and serve.
• Repeat with the remaining 1 tablespoon olive oil, batter and cilantro.

SOCCA (CHICKPEA FLOUR CREPE)

Steps:

• Gently heat the dried rosemary (or thyme) in the olive oil for a few minutes on low heat. Set aside and allow to cool for a few minutes. If using rosemary, pour the oil through a strainer and reserve (not necessary if using thyme).
• Mix the flours together with the salt and pepper. Add the water and beat with a whisk until the batter is smooth. Beat in the rosemary/thyme oil and allow to sit for 20 minutes.
• Heat a small cast-iron skillet or crepe pan over medium heat. Oil lightly. Pour about 1/4 cup batter into the pan, tipping so that the batter thins out to about a 6" circle. Cook for about 30 seconds until the crepe is golden-brown on the botton. With a spatula, flip the crepe over and cook another 10-15 seconds. Remove the crepe onto a plate and continue until all of the batter is used up.
• You should have enough batter to make one dozen crepes. Cover the crepes with a cloth until ready to use.

SOCCA

Steps:

• Place 12" skillet or pizza pan in oven; preheat oven to 450°F.
• Sift chickpea flour into large bowl. Stir in salt and pepper, then whisk in water until there are no lumps. Add 2 tbsp olive oil. Cover and let stand at least 30 minutes (or up to 12 hours). Batter should be about as thick as heavy cream.
• If using onion and/or rosemary, stir them into the batter. Pull preheated pan out of oven and add 2 tbsp olive oil; swirl to coat pan. Pour in batter and bake 12-15 minutes, until firm and edges are set. If top looks dry, brush with 1-2 tbsp more olive oil; place pan under broiler until top is spotty brown. Cut into wedges and serve hot.

SOCCA

Steps:

• 1. *Note: I don't use chickpea flour often and for that reason I make my own. To do this take approximately 1 cup of dried chickpeas/garbanzo beans and in batches process them to flour consistency in either a spice mill/coffee mill, food processor or blender. Use a sifter to remove any unprocessed beans and repeat. Garbanzo bean/chickpea flour is also known as besan or gram flour (not to be confused with graham flour). You can find it in well-stocked natural food stores in the bulk section and in markets that specialize in East Indian food products. In a bowl mix together the flour, water (1 cup plus 2 tablespoons), salt, cumin and 1 1/2 tablespoons of the olive oil. Cover batter and let rest at least 2 hours, at room temperature.
• 2. In a small prep bowl, combine cumin seeds or ground cumin, coarse salt, pinch of smoked salt and cracked black pepper. Set aside.
• 3. To cook, heat the broiler in an oven. Oil a 9-10 inch pan I used a cast iron skillet which I highly recommend. A cast iron griddle would be ideal if you have one.) with olive oil and heat the pan in the oven on the rack closest to the broiler (our broiler is about 5" from the heating element.)
• 4. Once the pan and the oven are very hot, pour half the batter (or a third-I made two not three socca) into the pan to cover the bottom. Swirl it around then place the pan back in the oven.
• 5. Bake until the socca is firm and beginning to blister and burn. The exact broiling time depends on your oven. It took the test recipe about 6 1/2 minutes to broil and blister to my satisfaction. If the socca is broiling too quickly move the pan to a lower rack away from the heating element. Be very diligent while the socca is broiling!
• 6. Once done, slide the socca out of the pan onto a cutting board. Slice into pieces. This is a rustic bread and the slices don't have to be perfectly uniform.
• 7. Garnish with the cumin/salt mix and a good drizzle (yes, a lavish drizzle!) of best quality extra virgin olive oil. I enjoyed my socca slices with a little bit of chèvre and a few ribbons of fresh basil. Mmm!

SOCCA

Steps:

• 1. Heat oven to 450 degrees. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. Sift chickpea flour into a bowl; add salt and pepper; then slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover, and let sit while oven heats, or as long as 12 hours. Batter should be about the consistency of heavy cream. 2. If using onion and rosemary, stir them into batter. Pour 2 tablespoons oil into heated pan, and swirl to cover pan evenly. Pour in batter, and bake 12 to 15 minutes, or until pancake is firm and edges set. Heat broiler, and brush top of socca with 1 or 2 tablespoons of oil if it looks dry. 3. Set socca a few inches away from broiler for a few minutes, just long enough to brown it spottily. Cut it into wedges, and serve hot, or at least warm.

SOCCA

Steps:

• Preheat broiler with rack 8 inches from heat. Stir together flour, 2 cups water, the oil, and 1 tablespoon salt.
• Oil a 12-inch cast-iron skillet; pour in batter. Broil until golden brown, 3 to 4 minutes. Bake at 400 degrees, until set, about 6 minutes. Sprinkle with rosemary; season with salt and pepper. Cut into 8 wedges.